Heat oil and butter in a pan and sauté onions and garlic until aromatic. Add in spinach and continue sautéing, then blend in the cream cheese and cheddar cheese and mix until both melt on the spinach. Season to taste and set aside for later use.
Season chicken with pepper, salt, and lemon juice. Lay one piece of seasoned chicken fillet and spoon over around two tablespoons of the spinach filling and roll chicken to create a cylinder.
Arrange rolled chicken in a greased or buttered ceramic dish. Top chicken with prepared white sauce or béchamel sauce and generously top with grated parmesan and mozzarella cheeses. Bake for 45 minutes to an hour or until top is golden brown and chicken is already cooked. Sprinkle parsley on top before serving (optional).
Yield: 6-8 servings